1 large skinless boneless chicken breast (approx 220g)
2 tsp rapeseed oil
4 cloves garlic, crushed
1 spring onion, finely chopped
25g fresh parsley, finely chopped
good pinch pepper
juice of 1/2 lemon
1 tbsp 0% fat Greek yogurt
Instructions
Place the chicken breast between pieces of cling film and bash with a mallet/rolling pin to make a flat escalope, approx. 4-5mm thick. Then divide into 2 equal portions.
Brush the chicken breast pieces with 1 tsp of the oil. Place on a hot frying or griddle pan and cook on each side for 2-3 minutes.
Meanwhile, in a small pan heat the remaining tsp oil and add the garlic and leeks and cook for 2 minutes until the onions are soft. Then add the parsley and stir for 1 minute.
Add the pepper, lemon juice and 1 tbsp water. Stir in the yogurt.
Put the chicken on a plate and serve with the sauce.